Ingredients
- 8 slices sourdough or rustic bread
- 4 teaspoons good olive oil, divided
- 2 tablespoons butter, divided
- 3 large eggs
- ⅔ cup full fat buttermilk
- ⅔ cup half & half
- ½ teaspoon cayenne
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon freshly cracked black pepper
- Pinch kosher salt
- 2 cups loosely packed arugula, chopped
- 5-6 radishes, sliced thinly on a mandoline
- 1 teaspoon fresh lemon juice
- 1 tablespoon plus ½ teaspoon olive oil, divided
- Flake salt & freshly cracked black pepper
- 8 ounces small cremini mushrooms, trimmed & halved
- 5 chives, sliced thinly to garnish
Preparation
Place arugula, radishes, lemon juice and 1 teaspoon of the olive oil in a medium mixing bowl. Season with flake salt and freshly cracked pepper.
Heat skillet over medium-high and add remaining 1 tablespoon olive oil, swirl to coat. Add mushrooms and vigorously agitate pan, coating them in the hot fat. Sear mushrooms cut sides-down undisturbed for a few minutes, then shake pan and cook for another minute or two. Transfer cooked mushrooms to mixing bowl with the arugula and radishes and toss with olive oil and lemon to combine.
In a shallow bowl whisk together eggs, buttermilk, half & half, cayenne, nutmeg, black pepper, and salt until incorporated. Dip bread slices into egg mixture. Turn to coat both sides, puncturing them a couple times as you do so with a fork.
Add 2 teaspoons olive oil to pan and swirl to coat. Cook slices in two batches, dragging about ½ tablespoon of butter around the perimeter of the bread as it sizzles. Cook bread 2-3 minutes per side over medium heat, adding more butter once you turn slices to second side. Transfer French toast to plates. Repeat the process with second batch, then distribute them onto the first batch.
Toss salad mixture and spoon on top of French toast. Season with flake salt and cracked pepper, and scatter chives over all. Eat immediately.
